Almond Lemon Cake (Gluten Free)

Course Dessert


  • 1 1/2 cups almond flour
  • 4 eggs, separated (room temperature)
  • 1/2 cup sugar
  • 2 tbsp lemon zest
  • 1/4 cup sliced almonds
  • powdered sugar

Lemon Glaze (optional):

  • Pure lemon juice (from 1 lemon)
  • 2 cups powdered sugar, to taste


  • Preheat oven to 350°F degrees.
  • In the bowl of an electric mixer, combine sugar and lemon zest and mix for several minutes to infuse lemon oil into the sugar. Add egg yolks and beat on high for 3 minutes until thick, creamy, and light. Fold in almond flour with spatula until incorporated.
  • In a separate bowl, beat egg whites on high until stiff peaks form (about 2 minutes) Fold in egg whites 1/3 at a time into mixture until incorporated. Do not overmix.
  • Transfer to the Large Round Mold and sprinkle with the almonds. Bake for 30 minutes. Let rest.
  • Once cooled, remove from the mold. Pour Lemon Glaze over top or sprinkle with powdered sugar.